¾ pound thinly sliced skinless and boneless chicken breasts
2 small jalapeno peppers, seeded and thinly sliced
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
GARNISH
Chopped fresh coriander leaves
How To Cook:
1. Place the Chicken Stock in a 6-quart kettle and add the galanga root, ginger, garlic, shallots, Kaffir lime leaves, lemongrass, and red curry paste.
2. Bring to a simmer and cook for 10 minutes. Drain the stock and discard the solids.
3. Return the stock to the pot, add the sugar, coconut milk, and fish sauce, and bring to a simmer. Add the chicken and bring to a simmer again. Cook for 5 minutes.
4. Add the remaining ingredients, except the garnish, and bring to serving temperature. Garnish with the coriander and serve.
NOTE:
Many Thai cooks prefer to leave the solids in the soup stock and do not drain it at all. This gives a bit brighter flavor, if you wish.
